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Pho Recipe – How to Make Vietnamese Noodle Soup
THE FORKED SPOON36Ingredients
9Hours
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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. beef bones (preferably a mix of marrow bones, femur bones and bones with meat on them, oxtail, short ribs, and knuckle bones cut in half)
- 2 onions (medium, quartered)
- 2 whole garlic (heads, halved crosswise)
- 4 pieces ginger (sliced lengthwise)
- 6 whole star anise
- 12 whole cloves
- 2 cinnamon stick
- 2 black cardamom pods
- 2 Tbsp. fennel seeds
- 2 Tbsp. coriander seeds
- 2 Tbsp. salt
- 2/3 cup fish sauce (divided)
- 1/4 cup sugar (divided)
- 1 Tbsp. olive oil
- 3 shallots (diced)
- 1 bunch green onions (chopped, green and white parts divided)
- 4 cloves garlic (minced)
- 2 Tbsp. fresh ginger (minced)
- 6 cups low sodium chicken broth (or water)
- 2 whole star anise
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 1 lb. rice noodles (flat, dried or fresh)
- 1 lb. flank steak (chuck roast, brisket - sliced thin against the grain)
- onions (sliced red or white)
- fresh cilantro (chopped)
- Thai basil
- fresh mint
- mung bean sprouts
- green onions
- lime wedges
- red chilis (thinly sliced)
- hoisin sauce
- fish sauce
- chili sauce
- bok choy
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